Ingredients Jump to Instructions ↓

  1. 4 Dried black mushrooms

  2. 1/2 Spinach - (abt 6 oz)

  3. 1/2 lb 227g / 8oz Firm-textured

  4. 3/4"-thk white fish fillets

  5. (such as cod, halibut, or sea bass)

  6. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  7. 5 cups 1185ml Chicken broth

  8. 1 Soft tofu - (16 oz) - drained, and Cut into 1/2" cubes

  9. 2 teaspoons 10ml Sesame oil

Instructions Jump to Ingredients ↑

  1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Wash the spinach; discard the heavy stems. Cut the fish into 1/2-inch cubes; sprinkle with pepper and set aside.

  2. In a large pot, bring the broth and mushrooms to a boil over medium-high heat. Add the spinach, fish, tofu, and sesame oil. Reduce the heat to medium-low and cook until the spinach is slightly wilted, about 2 minutes. Serve immediately.

  3. This recipe yields 6 servings.

  4. Tips: Chard or bok choy leaves may be used in place of spinach. You can use either soft or regular tofu. I personally prefer the soft because it has a wonderfully silky-smooth texture.


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